Jaunted in New Orleans :: Eating at Emeril's

Since opening in 1990, Emeril Lagasse's original has likely become one of the best known restaurant in the country. There's not too much to add to Emeril's hagiography, but it's worth noting that even with all his restaurants and shows, quality at his flagship is still as high as it was more than 10 years ago when I first ate at Emeril's.

This time around, I snagged a seat at the food bar, a long counter directly in front of the open kitchen. As I sat down, the host said, "Enjoy the show." Pans were flying, steaks were searing and orders were being called out by chef de cuisine Christopher Lynch. It took me a good 10 minutes to stop watching the action and figure out what I was going to eat.

A sazerac started things off, I moved on to the housemade andouille and boudin sausages, which hearty as they sound were artfully plated. Though the double cut pork chops on the grill enticed me, I opted for the Tuscan-style ribeye as a main. The huge chunk of beef came out simply dressed with olive oil, lemon, balsamic vinegar and fleur de sel. A glass of Tuscan Crognolo paired nicely. Dessert speaks for itself: Pecan praline doughnuts with strawberries and creme anglais.

I can't say enough about sitting at the food bar--it's a totally different experience than the tables in the dining room. Of course, if you don't like riotous productions interrupting your meal, it may not be for you. But with Emeril in the kitchen or not, foodies will be in heaven watching his staff at work.